60oz Espresso Martini (Cocktail)
A big-batch espresso martini built for parties—vodka, coffee liqueur, fresh espresso, and simple syrup scaled to 60 ounces. Shake to order for silky foam and café-level flavor.
Equipment
- Espresso machine or moka pot
- Large cocktail shaker or mixing pitcher
- Hawthorne strainer
- Fine-mesh strainer
- Jigger or measuring cup
- Large mixing bowl or pitcher
- Martini or coupe glasses
- Ice
- Bar spoon
- Funnel and airtight bottle (optional for storage)
Ingredients
- 30 oz Vodka premium brand
- 15 oz Coffee liqueur e.g., Kahlúa, Tia Maria, or Mr Black
- 15 oz Espresso freshly brewed; let cool
- 3-4 oz Simple syrup to taste; or maple syrup
- Ice for shaking and chilling
- Coffee beans for garnish (3 per drink)
Instructions
- Brew fresh espresso and let it cool until no longer steaming.
- In a large pitcher or mixing bowl, combine vodka, coffee liqueur, cooled espresso, and simple syrup. Stir to blend.
- To serve, add ice to a cocktail shaker, pour in a single-drink portion (about 4 oz), and shake hard for ~20 seconds for a thick foam.
- Double strain into a chilled martini or coupe glass using a Hawthorne and fine mesh strainer.
- Garnish each with three coffee beans. Keep batch chilled; shake each serve to refresh the foam.
Notes
Mr Black delivers a stronger coffee bite; Kahlúa is sweeter. Adjust syrup to taste. The batch (without ice) can be refrigerated up to 24 hours; shake to order for best foam. Variations: vanilla vodka, a dash of salted caramel syrup, or a splash of Baileys for a creamier profile.